celiac3270

Sure, I'll take it out of the zip. It'll take a little longer to download that way, but at least you'll be able to download it. If anyone else had that problem, e-mail back and I'll send it upzipped.

Nope. Just keep your food on a plate at all times--for example, don't heat up a gluten-free bagel just on the tray thing.

I bet you've heard this before, but you can't do that to your body! Being partially gluten-free is no good--you need to be 100% gluten-free 100% of the time for your body to heal--and if you're not, there's a severely elevated chance of osteoporosis, type 1 diabetes, and cancers, as well as a severe decline in estimated life expectancy. Yea, it's a pain in the neck at first and it does require you to think about eating in a new way, but it gets easier after awhile and it's for the good of your body. Even if you don't feel anything when you eat gluten, your intestines are still being destroyed. I don't know if this will have an effect--probably won't--but at least I tried

I'm quoting from celiac.com here...from a couple articles, which I dissected for the passages on buckwheat.

Take, for example, buckwheat. Along with corn and rice, this is one of only three common grains left on the "safe" list for celiacs. However, some celiac societies have put it on the "unsafe" list and there is anecdotal evidence that some individuals react to it as they do to wheat. Yet a well-known specialist in grain research points out that buckwheat is more closely related to rhubarb than to the toxic grains, so if buckwheat is unsafe then any plant might be unsafe.

It could be that the "buckwheat flour" that a celiac reacted to was actually one of those mixes that combines buckwheat flour with wheat flour. Another possibility is that, since buckwheat and wheat are often grown in the same fields in alternating years, the "pure buckwheat flour" may have been contaminated from the start by wheat grains gathered at harvest. Yet another explanation might be that the buckwheat was milled in a run that was preceded by wheat or any of the other toxic grains, so the flour was contaminated at the mill. Finally, some individuals -- celiacs or not -- may have celiac-like reactions to buckwheat; they are allergic. Celiacs who are allergic to buckwheat may be easily fooled into believing they are having a gluten reaction. Or, it could be that some evolutionary trick has put a toxic peptide chain into buckwheat despite its distant relation to the other grains, but the odds against this happening are long.

The following is a list of ingredients which some celiacs believe are harmful, others feel are safe:

Alcohol

Grain alcohol

Grain vinegars

White vinegar

Vanilla extract and other flavorings (may contain alcohol)

Amaranth

Millet

Buckwheat

Quinoa

Teff

...for most people, buckwheat, quinoa, or amaranth eaten in moderation apparently do not cause problems. (Buckwheat is sometimes found in mixture with wheat, which of course would cause a problem for celiac patients.) It seems no more necessary for all people with celiac disease to exclude buckwheat from their diets because some celiac patients react to it than it would be for all celiac patients to exclude milk from their diets because some celiac patients have a problem with milk.

By the way, buckwheat is on the safe list here.

Yea... how were you misdiagnosed? After all, a negative biopsy doesn't matter if you get positive blood results (there may be only patchy intestinal damage), a pos. biopsy, pos. blood would be a definite diagnosis...., I don't know how a doctor would diagnose a negative in both as celiac disease...... just interested, thanks!

Also, I don't use a lot of the stuff on the list, but for those who do and would be interested in buying your stuff, it might be helpful to list amounts. For example, one box of rice and shine or many?

I would say that if you buy, say, three loaves at a time and you use them slowly, put two in the freezer and keep one in the refrigerator...just, put them in the freezer if you won't be using them for awhile. I, like cdford, always read the label anyway...it only takes about three seconds, anyway

I just sent it to you and I've already sent it to 8 others....anyone else?

Here's a classic pb cookie recipe. Great:

https://www.celiac.com/st_prod.html?p_prodi...-16105230481.8e

Oh, cool! There's also one on the yahoo support group, Silly Yaks, which you could consult if you want.

You're right--you can't upload files onto the board.

100% juices (apple juice, etc.) are gluten-free. I think Juicy Juice is. Hershey's will list gluten clearly (will not hide it under a questionable name like "flavors"), so check, but I'm pretty sure their chocolate milk is gluten-free.

Milk, of course, is gluten-free, except for soy milks and such where you need to check.

All pepsi, co. softdrinks are gluten-free, coke has a list they'll send you.

Try to avoid generic brands, etc. Don't get the supermarket colas, as they aren't necessarily gluten-free. You often need to call for drinks.

Always read ingredients.....

I've experienced the sharp stomach pains, diarrhea, bloating, gas, low weight...all symptosm of celiac disease. Fatigue is the most common symptom associated w/ celiac disease and diarrhea is thought of as the most classic symptom. Joint pain is another symptom. You could definitely have celiac disease--after all, 1 in 133 Americans do and your symptoms match up. Definitely get tested.

Oh, and welcome to the boards !

-celiac3270

Umm...I could e-mail you the list.

I don't really know what the palm format is, but if it just requires a certain palm program for word processing and the like, you could just open the word document that has the Delphi list, highlight the whole thing (hold down on Ctrl and hit A) and then copy (Hold Ctrl and hit C) and then paste (Ctrl and then V) into the palm program.

Yes--a gluten-free diet for months prior to testing could definitely get you a false negative. Doctors say that you need to be on a gluten-containing diet for at least about three months before bloodwork or you could very easily get a negative result, despite having celiac disease.

Staying gluten-free will prevent celiac disease from showing up in bloodwork and if you do indeed have celiac, and it will keep you healthy (or make you healthier than you are now). If you do have celiac, you should be on a gluten-free diet, not only to eliminate the short-term symptoms of eating gluten, but also the long-term consequences of not adhering to the diet, including osteoporosis, cancer, and type 1 diabetes.

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Have to go, but here's a link to a forbidden ingredient list:

https://www.celiac.com/st_prod.html?p_prodi...-04105054889.fc

Welcome!

-celiac3270

Those are the only restrictions so Celiacs can run for office.

LOL . Wow...I knew it was 35 for President, but was unaware it was that young for the house!

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LOL... how old do you need to be to become a member of the house? Wouldn't it be hysterical if I actually ran for some political position someday?

Oh, right! Celiac or not, you'd definitely want to wash your hands a lot

Yea...true. I did that even before diagnosis, though. I thought maybe my immune system was terrible, so I'd wash my hands all the time to try to avoid getting sick.

I think they do, but I personally don't have any additional dietary restrictions, allergies, or intolerances.

It's reliable, but doesn't have as much in it as the 79 page, equally reliable, free delphi list.

It's a good list, though...just doesn't have that much in it...

Sure--I sent you his contact info. with a "review" I did for another group on him

I, too, eat foods produced in a wheat-producing facility. There are just a few exceptions, companies I won't trust, one of them being Quaker. I think you select certain companies that you trust and don't....

In any processed food, there's potential for contamination, but I think with most of the companies you don't need to worry too much about it. However, this leads me to one important point, which is that if it makes you sick repeatedly, even if it claims to be gluten-free, don't eat it. Umm...if you see a product that is gluten-free from the ingredients, I wouldn't worry unless it explicitly advertises that it's made in a wheat factory--maybe then they're trying to cover their... butts (euphemism) because they have a great amount of contamination. I wouldn't trust anything made by Quaker even though they have a few gluten-free products, but I do trust FritoLays. I think it's a personal decision as to which companies you trust. And some people just don't trust any unless they have dedicated lines....

While on FritoLays, they have their gluten-free list on their website, I think it's under some nutrition section. Though they have a very extensive gluten-free list, if you want to be extremely careful, the products made on dedicated lines include Lays Stax (they're like Pringles), regular Lays, Fritos, and... anh...there's one more.

About cross contamination: it's not necessay to replace pans/pots unless they are made of some of the more porous or hard to clean materials...teflon is bad and should be replaced. Any wooden spoons or plastic spatulas, etc. should not be used for both gluten-free and non-gluten-free foods. But if steel pots/pans are cleaned very well they should be okay. And I wouldn't worry about plates, again, as long as they are cleaned well and there isn't residue or something on them .

For kid-friendly on the go.......McDonalds fries are gluten-free. If you get bread from Kinnikinick (sp?) or the Ener-G tapioca loaf, (those are the best 2 in my opinion) you can make PB & J or grilled cheese sandwiches. Kraft cheese read labels, Jif or Skippy PB is gluten-free, and most jellies are--I think Smuckers? There's probably one on the Delphi list I e-mailed you about a half hour ago.

-celiac3270